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  2. Tapatío noodle soup beef flavor
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0780707102121

Tapatío noodle soup beef flavor

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour51.3%—›
  • Modified tapioca starch24.3%—
  • Palm oil12.2%—›
  • Artificial beef flavor6.1%—
  • Maltodextrin3%—›
  • Sugar disodium 5'-ribonucleotide3%—
  • Vegetable3%—
  • Chili pepper1.5%—›
  • Tomato0.8%—›
  • Red bell pepper0.4%—›
  • Garlic0.2%—›
  • Black pepper<0.1%—›
  • Onion<0.1%—›
  • Salt sugar<0.1%—
  • Cabbage<0.1%—›
  • E621⚠ Moderate
  • Pak choi—
  • Hot sauce—›
  • Chili pepper—›
  • Dextrin garlic—
  • Dried carrot—
  • Soya lecithin—›
  • Potato starch—›
  • Soy sauce—›
  • Soya bean—›
  • Salt—›
  • E635⚠ Low
  • E296—
  • Onion—›
  • Garlic—›
  • E501i—
  • Red bell pepper—›
  • E412—
  • Yeast—›
  • Parsley—›
  • E635⚠ Low
  • Paprika—›
  • E306—
  • E1400—
  • Soya oil—›
  • E415—
  • Jalapeno flavor—
  • Jalapeno pepper—›
  • Soya oil—›
  • E500i—
  • Sodium phosphate dibasic—›
  • Green tea aroma oil—
  • Water—›
  • E1400—
  • Tea catechin—›
  • E101—
  • E330—
Show original label text

wheat flour, modified tapioca starch, palm oil, artificial beef flavor (maltodextrin, sugar disodium 5'-ribonucleotide), vegetable powder (chili, tomato, red pepper, garlic, black pepper, onion, salt sugar, dried cabbage, monosodium glutamate, dried bok choy, hot sauce powder (chili pepper, dextrin garlic), dried carrot, soy lecithin, potato starch, soy sauce powder (soybeans, salt, disodium 5-ribonucleotide), malic acid, onion, garlic, potassium carbonate, dried red pepper, guar gum, yeast, parsley, disodium 5'-ribonucleotide, paprika, mixed tocopherol powder (dextrin, soybean oil), xanthan gum, jalapeno flavor (jalapeno pepper, soybean oil), sodium carbonate, sodium phosphate dibasic, green tea flavor oil (water, dextrin, tea catechin), riboflavin, citric acid,

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Disodium 5'-ribonucleotidesRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02PALM OILCompoundNot assessed
  3. 03CAPSICUMCompoundNot assessed
  4. 04TOMATOCompoundNot assessed
  5. 05PIMENTOCompoundNot assessed
  6. 06GARLICCompoundNot assessed
  7. 07BLACK PEPPERCompoundNot assessed
  8. 08ONIONCompoundNot assessed
  9. 09CABBAGECompoundNot assessed
  10. 10Hot SauceCompoundNot assessed
  11. 11SOYBEAN LECITHINCompoundNot assessed
  12. 12Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  13. 13STARCH 1551CompoundNot assessed
  14. 14Soy sauceCompoundNot assessed
  15. 15YEASTCompoundNot assessed
  16. 16PARSLEYCompoundNot assessed
  17. 17PAPRIKACompoundNot assessed
  18. 18SODIUM PHOSPHATE, DIBASICCompoundNot assessed
  19. 19DISODIUM PHOSPHATECompoundNot assessed

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